Description

Escarpment Laboratories Jordal Kveik Yeast

The Jordal Kveik sourced from Hallvor Måge likely originates in Odda, nearby to Skare (where KRISPY was sourced from). This Kveik Ring release contains all 4 strains. In a test fermentation, Escarpment Labs found that it produced a remarkably clean ferment and attenuated to 86%.

This might be the dream kveik for brewers looking for clean, crisp, dry ferments.

Like most Kveik, it will be cleaner between 20-25ºC and fruity as you get closer to the 30-37ºC temperature range.

Escarpment Labs bred a Saison strain and a Norwegian Kveik to produce this all-consuming giant of a yeast. A rare combination of diastatic and flocculent, making it a Saison yeast that is easy to crop and repitch.

Flocculation:
Attenuation: 86%
Temperature: 20 - 25°C for clean and dry 30 - 37°C for a fruiier beer
Alcohol Tolerance:
Diastatic (STA1): Yes

Flavour Profile: Expressive fruitiness but low banana ester (at high temperatures)

Suitable Beer Style: Saison

Possible Substitutes

• Wyeast 3711 French Saison yeast
• White Labs WLP590 French Saison yeast
• Imperial Yeast B64 - Napoleon Ale Yeast